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Philly Cheese Steak Onion Soup

Philly Cheese Steak Onion Soup
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Slices of fresh-baked Pillsbury® crusty French loaf top a beefy onion soup in a classic twist for two.

Prep Time:
10 Min
Total Time:
35 Min
Makes:
2 servings (1 3/4 cups each)
Pillsbury Bake-Off
Anne Johnson
Vincent, OH
Bake-Off® Contest 42, 2006
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INGREDIENTS
1can (11 oz) Pillsbury® refrigerated crusty French loaf
1/2teaspoon butter or margarine
1boneless beef rib-eye steak (1/2 lb), trimmed of fat, cut into bite-size strips
1/4teaspoon salt
Dash pepper
1can (18.5 oz) Progresso® Vegetable Classics French onion soup
1can (4 oz) Green Giant® mushroom pieces and stems, drained
1/2cup shredded provolone cheese (2 oz)
3tablespoons chopped green bell pepper
DIRECTIONS
1.Heat oven to 350°F. Bake French loaf as directed on can. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add beef strips; sprinkle with salt and pepper. Cook and stir until browned. Stir in soup; heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes.
2.Stir mushrooms into soup; cook until thoroughly heated. Cut 2 (1-inch-thick) diagonal slices from warm loaf; reserve remaining loaf to serve with soup.
3.Set oven control to broil. Ladle soup into 2 (15-oz) ovenproof bowls. Sprinkle 2 tablespoons of the cheese onto each serving. Top each with bread slice. Sprinkle bell pepper and remaining cheese evenly over each.
4.Place bowls on cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is bubbly and bread is toasted. Serve soup with remaining slices of loaf.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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